Cut potatoes into 1/2"-thick wedges and pat dry.

Stem and mince dill.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for salmon cakes), and 1/4 tsp. pepper. Spread into a single layer.

Roast in hot oven until lightly browned and tender, 25-30 minutes, flipping once halfway through.

Carefully remove from oven. Toss with 1 tsp. dill and cheese. Sheet will be hot! Use a utensil.

While potato wedges roast, continue recipe.

Pat salmon dry and season flesh side with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Transfer to a mixing bowl and let cool, 5 minutes.

Wipe pan clean and reserve.

Once cool enough to handle, discard skin from salmon. Shred into small pieces.

Add panko, Chesapeake seasoning, remaining garlic salt, and creme fraiche and mash to combine. Stir until slightly sticky.

Form mixture into four equally-sized cakes, about 3" in diameter, pressing firmly to compact and place on a plate.

Place plate in freezer and chill until firm, 10-12 minutes.

After 10-12 minutes, remove salmon cakes from freezer.

Return pan used to cook salmon to medium-high heat and add 1 Tbsp. olive oil.

Working in batches if necessary, add salmon cakes to hot pan and cook undisturbed until browned, 2-3 minutes per side. Flip cakes gently to keep intact.

Remove from burner.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

In another mixing bowl, combine 1 tsp. lemon juice, mayonnaise, and a pinch of salt and pepper. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Set aside.

Plate dish as pictured on front of card, serving aioli on the side for dipping potato wedges. Squeeze lemon wedges over dish to taste. Bon appétit!